This is another one from late spring. This and the goat were cooked for Jeanette's parents when they were visiting.

We got some beautiful black cod from that fishmonger in the back of the Ferry Building Farmer's Market. So I sauteed the fish, candied some Meyer lemons, sauteed morels and asparagus, and threw on some chopped Thai basil.

The fish was absolutely beautiful, some of the freshest I've ever had. The combination worked very well, too. Asparagus and morels is a classic pairing, obviously, but the candied meyer lemons brought a hit of sweetness and acidity. The Thai basil might sound questionable with the morels and asparagus, but it went well. I promise.

Posted by Barzelay on 2008/12/24 @ 16:10 | Comments (1) | Seafood

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